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Korean Corndog

A yeasted, sugar-dusted street snack that swaps cornmeal for a chewy crunch.

Flag of Korea (Republic)Origin: Seoul, Korea (Republic)
Korean Corndog illustrated hot dog icon

Origin region: Seoul, Korea (Republic)

The anatomy

Vessel
Wooden skewer
Sausage
Pork or beef frankfurter style hot dog
Region
Seoul
Ingredients

The Korean Corndog is the chaotic street food Seoul perfected in the late twentieth century. It dispenses with the basic cornmeal batter of the American classic, opting instead for a yeasted wheat and rice flour dough that fries up thick and chewy. Roll the hot, greasy result in white sugar before drizzling with mustard and ketchup, or risk missing the point of the design. This is a deliberate exercise in sweet and salty contrast, not an accident.

Method

  1. 1Whisk the all-purpose flour, yeast, sugar, salt, and warm water in a bowl to form a thick, sticky dough.
  2. 2Let the dough proof in a warm place for about 45 to 60 minutes until it has doubled in size.
  3. 3Peel and finely dice the russet potatoes into tiny quarter-inch cubes.
  4. 4Parboil the potato cubes in salted water for three minutes, drain, plunge into an ice bath, dry thoroughly, and toss with cornstarch.
  5. 5Cut the hot dogs and blocks of low-moisture mozzarella cheese into equal halves.
  6. 6Thread one half of the hot dog onto a thick wooden skewer, followed by a piece of mozzarella cheese at the tip.
  7. 7Freeze the assembled skewers for 10 to 15 minutes to firm up the cheese.
  8. 8Pour the proofed dough into a tall, narrow glass for easy dipping.
  9. 9Dip each chilled skewer straight down into the glass, twisting to coat the hot dog and cheese completely in the sticky dough.
  10. 10Roll the wet, battered skewer in the diced potatoes, pressing the cubes firmly into the dough.
  11. 11Roll the skewer immediately in panko breadcrumbs, filling any remaining gaps.
  12. 12Heat vegetable oil to 350 degrees Fahrenheit or 175 degrees Celsius in a deep pot.
  13. 13Fry the skewers for 4 to 5 minutes, rotating occasionally, until the exterior is deep golden and the cheese inside is melted.
  14. 14Drain briefly on a wire rack, then roll the hot corndog in granulated white sugar until evenly dusted.
  15. 15Drizzle ketchup and yellow mustard over the sugar dusting and serve immediately.

Sources

Controversies

Calling this Korean street food a 'corn dog' is factually incorrect, while calling it a 'hot dog' is highly misleading to Western consumers.

Our take: The lack of cornmeal in the yeasted dough makes 'corn dog' a technical lie. However, in Seoul, these are simply called hot dogs. If you order a hot dog in Korea and expect a split bun, that is on you, not the kitchen.

Coating a deep-fried, savory stick of meat and cheese in granulated sugar is a mandatory, essential step for a proper Korean corndog.

Our take: Skipping the sugar because you are afraid of sweetness on a potato-wrapped sausage is a mistake. The sugar provides the necessary contrast to the grease and salt. Eat it as intended.

A fried, battered stick filled entirely with mozzarella cheese and zero meat can still legally or culturally be classified as a hot dog.

Our take: A stick of fried cheese is a mozzarella stick, regardless of how thick the batter is. If there is no sausage inside, it is not a hot dog. We tolerate the half-and-half version, but the all-cheese stick is a different species.